Sweet Chili Chicken Thighs (Print-Friendly Version)
# What You'll Need:
→ Chicken
01 -
8 pieces of chicken thighs, bone still in
→ Seasoning
02 -
1 tsp garlic powder
03 -
0.5 tsp black pepper, ground
04 -
1 tbsp avocado oil
05 -
0.5 tsp salt
→ Sticky Glaze
06 -
3 tbsp soy sauce
07 -
1 tbsp oyster sauce
08 -
1 tbsp sesame oil
09 -
120 ml sweet chili sauce
# Step-by-Step Directions:
01 -
Flip on your oven or air fryer and set it at 190°C. Grab some paper towels and dab the chicken thighs until they’re totally dry. That’s how you get crispy outsides.
02 -
Toss the avocado oil, garlic powder, pepper, and salt in a little bowl. Rub that all over the chicken so every spot’s got some flavor.
03 -
If you’re using an air fryer, put the thighs in with the skin on the bottom and cook at 190°C for 15 minutes. If you’re going with the oven, line a tray with parchment, pop them skin down, and roast at 200°C for 20 minutes. Flip them, then roast 10 more minutes till the skin goes crisp and looks nicely browned.
04 -
When the chicken’s cooking, mix sweet chili sauce, soy sauce, oyster sauce, and sesame oil in a big bowl. This is your sticky goodness for later.
05 -
Brush loads of that glaze on your chicken during the last 10 minutes. Keep basting until the chicken’s shiny and sticky, and the inside gets to 74°C.
06 -
If you want the skin super crunchy, set your broiler on for about 2-3 minutes at the end. Watch close, so nothing burns. Take it out when it’s got that deep caramel color.
07 -
Let the chicken chill for a few minutes so the juices settle. Scoop it onto jasmine rice or next to some steamed veggies if you want.
# Helpful Notes:
01 -
Blotting the chicken dry first helps you get that crispy outside.
02 -
A quick blast under the broiler after glazing will make it extra sticky and caramelized.